Ying Yang fish or Yin Yang fish (also called dead-and-alive fish) in Taiwanese cuisine is a dish which consists of a deep-fried whole fish that appears to remain alive after cooking preparation. This practice has received global condemnation for the prolonged pain and suffering inflicted on the fish. It remains somewhat popular in China, although it originated in Taiwan. Some chefs claim they cook the dish to prove the freshness of the fish to the customer. Preparation of this dish is now prohibited in Taiwan and illegal in Australia and Germany.